Agar vs. Carrageenan

Agarnoun

A gelatinous material obtained from the marine algae, used as a bacterial culture medium, in electrophoresis and as a food additive.

Agarnoun

A culture medium based on this material.

Agarnoun

common shortened form of agar-agar{2}.

Agarnoun

any culture medium that uses agar as the gelling agent; - used especially with a modifying prefix, as, EMB agar. The term is applied both to the dehydrated medium powder containing agar and to the gelatinous medium prepared from it.

Agarnoun

any culture medium that uses agar as the gelling agent

Agarnoun

a colloidal extract of algae; used especially in culture media and as a gelling agent in foods

Agarnoun

a gelatinous substance obtained from certain red seaweeds and used in biological culture media and as a thickener in foods.

Agar

Agar ( or ), or agar-agar, is a jelly-like substance obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae and is released on boiling.

Carrageenannoun

A food additive made from a purified extract of red seaweed, commonly used as a thickening agent.

Carrageenannoun

a colloidal material obtained from seaweed or Irish moss, used as an thickening or emulsifying agent and for stabilizing foods, cosmetics, and pharmaceuticals.

Carrageenannoun

a colloidal extract from carrageen seaweed and other red algae

Carrageenan

Carrageenans or carrageenins ( karr-ə-gee-nənz, from Irish carraigín, ) are a family of natural linear sulfated polysaccharides that are extracted from red edible seaweeds. The most well-known and still most important red seaweed used for manufacturing the hydrophilic colloids to produce carrageenan is Chondrus crispus (Irish moss) which is a dark red parsley-like plant that grows attached to the rocks.